3News’ Betsy Kling shared her family’s special formula for cooking up some delicious stuffing.
“My aunt Sandi, who wrote it out, is my mom’s twin who passed away seven years ago,” Betsy said. “The line added by my grandmother (also passed) notes the eggs that my mom always forgot.”
You can see Betsy’s family recipe written on the card below.
“It is SO good for leftovers, too,” Betsy said. “We always make a double recipe.”
She said the big key is getting the bread dry.
“We usually cut and lay out the day before.”
The recipe reads as follows:
- Celery and onions (cut up dry before and add spices)
- Mushrooms (optional)
- Poultry seasoning
- Wine (chicken stock)
- Giblets (optional)
- Two large loaves of bread
- Cube with electric knife
- Round roaster
- 325 degrees for approximately 40 minutes
Here's a look at the finished product:
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